Season the top of fish fillets with Italian seasoning and salt and pepper.
In a skillet heat 2 tablespoons olive oil on medium heat until heated but not too hot. To the skillet add fish fillets skin side up , flesh side down.
Cook the flesh side of the fish for about 4 minutes on medium heat, making sure the oil is not too hot, until lightly browned. (like the picture above)
Flip the fillet's over, skin side down. Cook for another 4 minutes on Keeping heat on medium heat.
Cover and remove fish from heat and let fish sit in pan for another 5 minutes or so to finish cooking. do not overcook fish or it will be dry. Sometimes depending on how thick your fillet is you may only need 3-4 minutes.
After the fish is cooked through, with a spatula, remove fillets to the plate.
Add chopped garlic, lemon juice, and white wine to the same pan.
Cook on medium-low heat for about 1 minute, until garlic softens a little bit. Add chopped parsley, and 2 tablespoons of butter. Let butter melt then add fish back to the pan.
Add lemon slices on fish fillets and spoon sauce over the fish. Serve